Jalapeno Cornbread
fromjessicagavin.comwww.jessicagavin.com/whole-grain-jalapeno-cheddar-cornbread
I love making jalapeno cornbread because it adds a spicy kick to the classic dish, giving it a delicious and unique twist.
Ingredients
Instructions
Heat the Oven - Set the oven rack to the center position. Preheat oven to 350°F (177ºC). Grease an 8-inch square baking pan with nonstick cooking spray or vegetable oil. Set aside.
Mix the Dry Ingredients - In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne, ¼ cup jalapeños, cheddar cheese, and corn.
Mix the Wet Ingredients - In a medium bowl, whisk together the egg, milk, olive oil, and honey.
Make the Batter - Pour the egg mixture into the cornmeal mixture and fold gently until the batter is combined and no lumps remain. Transfer the batter to the prepared pan. Evenly sprinkle 1 tablespoon of the chopped jalapeños on the top of the batter.
Bake - Bake until golden brown on the edges and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Loosely cover the surface with foil after 25 to 30 minutes if browning too quickly and more time is needed.
To Serve - Transfer the pan to a wire rack and let cool for 10 minutes before serving. Cut into 9 large or 16 small pieces. Serve warm.
Nutrition
- Calories
- 287 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 9 g
- Fat Content
- 16 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 37 mg
- Sodium Content
- 549 mg
- Fiber Content
- 3 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 10 g
- Serving Size
- 1 serving
